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“Literally the best milkshake ever, homemade or otherwise. Ridiculously decadent (but so worth it), this is a take on the Latin American Avena drink. From the book Thoroughly Modern Milkshakes by Adam Reid. Please be sure to use good-quality oats, not the instant or cheap-o processed kind.”

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Directions

Melt the butter in a small nonstick saucepan over medium heat until it stops foaming.

Add the oats and cook, stirring constantly, until medium golden brown and fragrant, about 6 minutes.

Standing back because the mixture will spit and sputter, add ²⁄³ cup milk, the water, and salt and bring to a boil.

Reduce the heat to medium-low and simmer, stirring occasionally, until the oats are very soft and almost all of the liquid has been absorbed, about 18 minutes.

Off the heat, cool the mixture to room temperature, about 20 minutes.

FOR THE SHAKE:

Place ½ cup (5 ounces) of the cooked oats, the remaining ½ cup (4 ounces) milk, the brown sugar, and cloves in a blender and blend until the oats are completely broken down and incorporated into the milk, about 1½ minutes.

Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a flexible spatula to mash the mixture down onto the blender blades.

Continue pulsing, stopping and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds.